Tomato soup

The secret to tomato soup is roasted onions and enough olive oil to give the soup a firm flavour. With rapeseed bread, it’s just unbelievably good.

Ingredients for four

2 teaspoons of good quality tomato paste* 1 tablespoon of tomato puree; 5 dl chicken stock 2 onions 1 clove of garlic 1 carrot 1 tsp sugar olive oil fresh parsley 1 tsp black pepper

*TIP: Tomato soup can be made from fresh Finnish summer harvest tomatoes. First split and roast the tomatoes for an hour in a 100C oven.

Peel and sauté the onion and garlic in olive oil in the bottom of a pan. Allow to brown slightly. Peel and chop the carrot in the pan. Season with black pepper.

Add the chicken stock to the pot and cook the vegetables under the lid until soft, about 10 minutes.

Crush and mash. Fold in the tomato terää sugar. Bring to the boil and blend the tomato soup with a hand blender until very smooth. Taste and add salt if necessary.

Add a dash of olive oil and season to taste with chopped parsley.

At the end of the cooking time, add the olive oil and season to taste with chopped parsley.